INGREDIENTS
- 1/2 cup (105 g) lightly packed brown sugar
- 1/2 cup (125 mL) pineapple juice
- 1/2 cup (125 mL) ketchup
- 1/4 cup (60 mL) soy sauce
- 60 ml (1/4 cup) rice vinegar
- 15 mL (1 tablespoon) finely chopped ginger
- 2 cloves of garlic, chopped
- 24 skinless chicken drumsticks
PREPARATION
- In large bowl, combine brown sugar with pineapple juice, ketchup, soy sauce, vinegar, ginger and garlic. Add the chicken. Season with salt and pepper and mix well. Cover and refrigerate 8 hours or overnight stirring 1 or 2 times, if possible.
- Place the grill at the center of the oven. Preheat the oven to 200 ° C (400 ° F). Line a baking sheet with parchment paper.
- Drain the pestles and pour the marinade into a small saucepan. Divide the chicken over the plate.
- Bake the chicken in the oven for 1 hour or until cooked through, turning it halfway through cooking.
- Meanwhile, over medium-high heat reduce the marinade until syrupy, about 20 minutes. Cover and reserve the sauce.
- In the same cleaned bowl, place the cooked chicken. Add the sauce and coat the chicken well.
- Delicious with green salad and papaya vinaigrette.
PREPARATION 15 MIN
COOKING 1 H